Ingredients

2 medium Sweet Potato

1 large Carrot

3 small Parsnips

1 medium Rutabaga

4-5 Kale leaves

1 c. Wheat Berry

Thyme

Chili powder

Olive oil

Salt

Pepper

Preparation

  1. Pre-soak over night and cook wheat berries in 3 c salt water until desired tenderness

  2. Dice root vegetables and toss in olive oil, thyme leaves, chili powder, salt and pepper

  3. Roast veggies in oven at 425F for 20-30 min. Toss occasionally

  4. Remove spine, roughly chop kale and quickly saute in pan

  5. Combine all ingredients